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WO/2020/085736A1 |
A sausage produced by a producing method according to the present invention prevents damage due to air expansion during heating even with the addition of rice by adjusting the cooking and cooling condition of rice, and the content of fat...
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WO/2020/085646A1 |
The present invention discloses a brown rice chip roaster. The disclosed brown rice chip roaster is provided with: a housing having a chip inlet into which a dried brown rice chip is introduced; a roasting case which provides a space for...
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WO/2020/087052A1 |
The present invention provides pressing molds for preparing edible utensils. In particular, the invention provides stackable three-dimensional molds that can be used steam, bake, perfect and dehydrate edible dough into utensils of suffic...
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WO/2020/079440A1 |
There is disclosed a high moisture extrusion apparatus suitable for manufacturing foodstuffs. The apparatus includes an extruder barrel comprising an inlet port for input of a first material into the extruder barrel, an injection port fo...
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WO/2020/075657A1 |
This food material processing mechanism (71) is provided with: a transporting unit (11) for transporting a flexible food material (81) in a transportation direction (D1); a support unit (30) that is rotatably provided to a rotary shaft (...
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WO/2020/077101A1 |
Described herein is a smoothie powder composition comprising from about 20 wt% to about 50 wt% of a protein powder, from about 30 wt% to about 60 wt% total of one or more fruit and/or vegetable powders, and psyllium husk. The smoothie po...
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WO/2020/071556A1 |
The purpose of the invention is to reproduce the texture of prescribed foodstuff and to easily shape the reproduced item. The present invention pertains to novel foodstuffs (F) wherein the texture of prescribed foodstuffs is reproduced o...
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WO/2020/072500A1 |
An apparatus and method for post-extrusion filling and closing an extrudate includes a feeder (20, 200) arranged in relation to an extruded rope of material (30, 80. 120, 140, 160, 180) flowing from an extrusion die (50, 56, 62, 68, 74) ...
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WO/2020/068673A1 |
An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension sta...
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WO/2020/061698A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about4.4 and heat stable at that pH range is adjusted in pH to a pH o...
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WO/2020/063244A1 |
A dumpling and a method for making same. Dumpling wrappers of five different colors, including black, white, red, green and yellow, are made by adding water and flour to naturally coloured plant juice, wherein the black dumpling wrappers...
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WO/2020/058703A1 |
A system for processing foodstuff comprises a drum and a conveyor for conveying foodstuff to said drum; the drum having a peripheral wall and at least one opening into which, in use, foodstuff enters said drum; said drum having a proxima...
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WO/2020/058517A1 |
A method of preparing an organic paste formed from organic matter selected from one or more fruits, one or more vegetables or mixtures thereof; wherein the method comprises a mashing step in which the organic matter is mechanically reduc...
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WO/2020/056457A1 |
The present disclosure relates generally to lupin and chick pea-containing food products, such as snack products, precursor compositions therefor, and methods for their production.
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WO/2020/057082A1 |
Disclosed is a device for preparing a dietary fiber powder, the device comprising a screw rod cavity, a screw rod, a speed reducer, a feed port, a discharge port, a bracket and a base, wherein the feed port is connected to and in communi...
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WO/2020/056123A1 |
A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membran...
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WO/2020/053120A1 |
The invention relates to a food system (100) for preparing a texturized non-meat food product from a dehydrated powder product with the appearance and the texture of meat, the system comprising: - a processing chamber (10) receiving the ...
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WO/2020/051008A1 |
A method for producing microcapsules is disclosed. The method includes providing a core liquid including one or more oils and one or more surfactants and a shell liquid including water, one or more surfactants and at least one wall formi...
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WO/2020/051011A1 |
A method for producing microcapsules is disclosed. The method includes providing a core liquid having one or more oils and one or more surfactants and providing a shell liquid including water, one or more surfactants and at least one wal...
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WO/2020/051009A1 |
A method for producing microcapsules is provided. The method includes providing a core liquid comprising one or more oils and one or more surfactants and a shell liquid comprising water, one or more surfactants and at least one wall form...
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WO/2020/047247A1 |
Embodiments of the invention provide processes or methods of forming a sugar by exposing a starting mixture of ingredients including water, sucrose and inositol to a heat source until the ingredients in the mixture are evenly distributed...
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WO/2020/045370A1 |
[Problem] To provide a foodstuff processing mechanism capable of bending a sheet-like flexible foodstuff, such as a wrapper, with high precision, as well as a foodstuff processing method, a food manufacturing method, and a food manufactu...
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WO/2020/046104A2 |
The present invention is a drink stirrer based on flavourings and/or sweeteners which dissolves in the liquid. The base of the product can be ground coffee, sugar, milk powder or various flavourings and based on honey or additives and ed...
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WO/2020/045369A1 |
[Problem] To provide a bending mechanism capable of bending a sheet-like flexible foodstuff, such as a wrapper, with high precision and at high speed, as well as a bending method, and a food manufacturing method. [Solution] A transport u...
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WO/2020/038540A1 |
The invention relates to a fat- or wax-based food, cosmetic or pharmaceutical foamed product. The invention further relates to an apparatus and to a method for producing such a foamed product.
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WO/2020/037368A1 |
The present disclosure generally relates to protein-carbohydrate composites for use as food ingredients, to processes for the preparation of said composites, to their use in the preparation of food products, and food products comprising ...
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WO/2020/038541A1 |
The invention relates to a plant based meat substitute, comprising oat material and plant protein material, which is especially usable as a plant based minced meat substitute and to a method for manufacturing the meat substitute. The inv...
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WO/2020/038611A1 |
The invention relates to a plant based meat substitute, which is especially usable as a plant based minced meat substitute and to a method for manufacturing the meat substitute. The invention also relates to a plant based meat substitute...
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WO/2020/041490A1 |
An extruded butter stick product includes a plurality of pre-defined portions successively connected lengthwise to an adjacent portion by a connecting bridge, each bridge comprising a height that is at least 15% and up to 50% of the tota...
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WO/2020/038601A1 |
The present application discloses a method for preparing a cooked plant-based meat substitute food product, providing plant-based meat substitute intermediate product in a form of particles, comprising 50-85% by dry weight oat material, ...
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WO/2020/035833A1 |
The present invention discloses a composition comprising 85-98% w/ w grain flour and 2-15% w/w dry powder of Jaggery for making eco- friendly and biodegradable edible utensils, preferably bowls, plates, glasses, spoons, forks, ice cream ...
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WO/2020/030628A1 |
The invention relates to edible microextruded products with compressive and tensile Young's moduli resembling the mechanical properties of meat, said edible products comprising several layers of microextruded elements made of a viscoelas...
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WO/2020/031025A1 |
The present invention relates to a composition comprising at least one amino acid and/or at least one whey protein and a controlled-release lipid matrix. Furthermore, the present invention relates to said composition for use in a method ...
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WO/2020/032298A1 |
The present invention relates to a dried ginseng product comprising ginseng and allulose. The present invention is very preferable in taste even while being low in calories, and is stored and administered well by having excellent hardnes...
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WO/2020/028935A1 |
The application relates to a method of producing plant extract agglomerates suitable for a beverage product, the method comprising rewet agglomerating plant extract powder wherein all processing and drying is performed at low temperature...
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WO/2020/033492A1 |
An adjustable breading machine for applying a coating material onto a food product, the machine includes a frame and a breading chamber enclosure through which the food product travels along the food path to receive a coating material. T...
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WO/2020/027457A1 |
The present invention can provide tteokbokki rice cake which exhibits inhibited microorganism proliferation and is prevented from becoming stale and thus can be stored for a long time at room temperature, has weak sour taste and thus is ...
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WO/2020/027698A1 |
The invention relates to the food industry, particularly to a method of producing frozen ready-made main courses having a coating. The present method includes: preparing a filling consisting of ground meat, and/or ground chicken, and/or ...
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WO/2020/028446A1 |
Nutritional ingredients and compositions having high-protein and high-fiber properties and methods for upcycling solid food wastes and by-products into food-grade nutritional products are described herein. A protein flour produced may in...
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WO/2020/021144A1 |
The invention relates to a 3D printing machine for printing cooked foods, which contains at least one printing module comprising at least three main movable bodies: a printing block that includes heating elements able to cook the food si...
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WO/2020/019019A1 |
Provided herein are microencapsulated compositions, optionally oil-in-water emulsions, comprising one or more long chain polyunsaturated fatty acids (LCPUFAs), optionally in triglyceride form, wherein the encapsulant comprises one or mor...
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WO/2020/019537A1 |
A method for preparing a slowly digestible starch-containing recombinant instant rice having a low glycemic index uses an amorphous rice power obtained by solid state reaction as a raw material, and combines protease hydrolysis, acetic a...
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WO/2020/020829A1 |
The present invention relates to a new process for the preparation of core-shell microcapsules. Microcapsules are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfu...
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WO/2020/023319A1 |
Described herein are industrial application systems for treating (e.g., forming protective coatings on) produce, agricultural products, or other items. An exemplary application system can include a bed comprising a plurality of rollers, ...
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WO/2020/016694A1 |
The present invention describes the process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components. This process shows various advantages, namely: regarding the o...
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WO/2020/017443A1 |
Provided are a fixed quantity portioning unit (5) capable of accurately portioning a fixed quantity of paste-like food material while preventing damage to the food material, a fixed quantity portioning method, and a food production metho...
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WO/2020/016202A1 |
The invention relates to a main part of a single-serve capsule for accommodating at least one ingredient for producing a beverage by passing brewing water through it, in particular coffee capsule, the main part being a baked product. The...
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WO/2020/018659A1 |
An intermediate food base is manufactured from masa that may comprise waxy com starch. The intermediate food base is then sheeted and dehydrated to between about 15% to about 40% before coating with a solution or batter, and dehydrating ...
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WO/2020/015816A1 |
The present invention relates to a composition for substituting sugar, in particular sucrose, in baked goods, to a method for producing the composition for substituting sugar, in particular sucrose, in baked goods, to the use of a compos...
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WO/2020/017728A1 |
The present invention relates to a method for preparing a vinegar composition comprising a camellia flower extract and/or camellia flower extract powder, and a vinegar composition prepared thereby, the method comprising the steps of: mix...
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